Beth's Meatloaf Recipe

Incredible! I always try the recipes "as is"at first. Although I made it as the recipe instructed I put a pack of Lipton Onion Soup Mix by accident because i usually make my meatloaf that way. The taste was awesome and the meatloaf was melt-in-your-mouth.

Easy to make, was a huge hit. Made it again, but added 2 cloves of fresh garlic with the onions, and added 1/2 teaspoon of cayenne pepper to the glaze.

This was a huge hit here. I used canned milk, fresh bread, 2 T dried minced onion, Season All, and added the ketchup glaze from the start. I baked this for a little over an hour and it came out perfectly. My husband remarked how this was the perfect texture for sandwiches (and he loves meatloaf sandwiches) so it is a man pleaser. No dicing, no chopping, and delicious. Thanks Beth!

I made the recipe with 1 cup of fresh torn bread bits because I had no dried bread crumbs. I used a pinch of home dried sage leaves from my garden and rubbed them with my hands over the meat mixture. It was about a tsp of sage. Then I froze the meat in the loaf pan that I will bake it in later. After we eat it, I will rate the recipe. Update: This was delicious. We thawed the meatloaf in the fridge over night, baked it at 350 for an hour, omitted the sugar glaze, used a 75/25 ground beef (high fat). It was juicy, but a little too salty for our taste, so we will cut the salt to 1/2 tsp next time.

This is pretty good meatloaf. I substituted these: crushed pork finds for breadcrumbs, Half and half for milk, Stevia for brown sugar (I am on a no-carbs no sugar diet), no-sugar-added Ketchup and I used dried chopped onions instead of fresh chopped onions. It takes 50 minutes for the internal temperature to reach 160*F. Without the brown sugar the ketchup mixture won't brown or get crusty but it's still good with Stevia. I ate four slices out of a bread pan and I used parchment paper to line the bread pan so the meatloaf wouldn't stick to the bread pan. It is fairly bland after being in the refrigerator overnight and not heating it up again and eating it cold but it's still good. It is not a stick-in-the-throat meatloaf. I think it might be better to use a little bit more salt and pepper for the refrigerated version early in the morning for breakfast but salt and pepper can be added after the meatloaf has been cooked. Enjoy.

My wife is strictly non-GMO. I used grass-fed ground beef, and I substituted crushed maize flakes for the bread crumbs. And, I added about 1/2 tsp of garlic powder. This is my favorite meatloaf recipe-- quick and easy and tastes really good with steamed green beans and parmesan carrots.

I used 1lb. Of ground turkey & 1/2 lb. I’d ground beef. I also used Skim Plus milk instead of regular. It was scrumptious & I will definitely make it again!

Very tasty. I used ground turkey instead of ground beef, and it needed about 25 extra minutes of cooking time. I also added a packet of onion soup mix in place of the onion, and added about 3 tablespoons of worstershire. Next time I will double the sauce recipe so we will have extra for dipping because it was so good!

I used cubed bread instead of crumbs and added just a pinch more sage. I cooked it in hamburger patty fashion. Great idea when too hot for the oven.

It's a keeper!! FINALLY a meatloaf my husband likes!! I did add a few things to suit his palate, but used your great recipe as a base. I added some diced jalapeno, minced garlic, quartered pepperoni slices and a little bit of onion salt and onion powder. I also doubled the recipe for the topping. Loved the crusty bottom! Very flavorful and husband approved!

I don't usually rate recipes but I must say I absolutely loved this meatloaf! I did however add a packet of Beefy Onion Recipe Secrets from Lipton and used 1 tbsp brown sugar and 1 tbsp of pure maple sugar. will be my go to from now on!

My husband loves meatloaf and this is an easy and delicious recipe

Just added some Worcestershire sauce and pork sausage. And changed out the regular ketchup for some spicy ketchup for the glaze and also added some bell pepper.

I have made this multiple times as written. The only change is that I sautéed the onion before adding it to the mix, but that’s just personal preference. I don’t know why anyone would give it less than 5 stars unless they made a mistake during preparation. It’s just the best meatloaf recipe!

I always add shredded carrots and zucchini to my meatloaf mixture along with a package cup of Lipton onion soup and gray poupon mustard.

Great recipie I added sage sausage and used crushed Ritz crackers for bread crumbs , I enjoy it either way😊

My family enjoyed this recipe I kept the base of the recipe as is, but added Diced bell pepper I added a couple of dashes of cayenne pepper, garlic powder, a little oregano. What I would change It was a little too moist I would try 2/3 cup milk instead of 3/4 -

I’ll be dreaming about this tonight.

I whipped this up after a long day, and it was exactly what I needed. Quick, comforting, and delicious — everything came together with minimal effort. The flavors were spot-on, and it tasted like it took hours to make. I’ll definitely be making this again soon.

I've tried many meatloaf recipes and this has been my favorite so far. It's easy, not greasy, very flavorful (the sage really works), works cold as well as warm, and reheats great. What's different from most is the lack of ketchup or in the mix and only on the top, so it's sort like the joy you get when eating cake and get a bit of frosting instead of one homogenous bite throughout. A keeper!